Cut the cucumber to thin strips and cut the boiled egg in half. Shred the Korean seaweed to small pieces and set aside.
In a bowl, mix together gochujang, soy sauce, corn syrup, vinegar, grated garlic and roasted sesame.
Boil plenty of water in a pot to cook the noodles. Once the noodles are cooked, rinse with cold water and drain well.
Add the noodles to the bowl from step 2 and mix well, coating the noodles with the sauce.
Prepare a bowl and place the noodles. Add kimchi, cucumber, and boiled eggs. To finish, top with Korean seaweed and chili threads. Enjoy!